Description
This Strawberry Lemon Pound Cake is a moist and flavorful dessert combining fresh strawberries with vibrant lemon zest and juice. Baked to golden perfection and finished with a tangy lemon glaze, this pound cake is perfect for a delightful afternoon treat or a delicious end to any meal.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 tablespoons lemon zest
- ¼ cup lemon juice
Fruit
- 1 cup fresh strawberries, chopped
Glaze
- 1 cup powdered sugar
- lemon juice (enough to make a drizzle consistency)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Prepare Strawberries: Chop the fresh strawberries into small pieces and toss them lightly in some of the flour to help prevent sinking during baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 to 5 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to create a smooth batter.
- Add Lemon: Stir in the lemon zest and lemon juice to infuse the batter with fresh citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the batter.
- Fold in Strawberries: Gently fold the floured strawberries into the batter to distribute them evenly without crushing.
- Pour Batter and Smooth: Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Bake: Bake the cake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare and Apply Glaze: Mix the powdered sugar with enough lemon juice to create a smooth glaze. Drizzle this over the cooled cake for a delicious finishing touch.
Notes
- Ensure eggs are at room temperature to help create a smooth and stable batter.
- Tossing strawberries in flour helps keep the fruit suspended evenly in the cake rather than sinking to the bottom.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use fresh lemon zest and juice for the brightest citrus flavor in the cake and glaze.
- The glaze consistency can be adjusted by adding more or less lemon juice depending on your preference.
- Store the cake covered at room temperature for up to 3 days or refrigerate to extend freshness.
